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2 cups The Perfect Purée Coconut Puree, thawed |
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1 cup milk |
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1/4 cup sugar |
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1/2 cup corn starch |
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8 tbsp. water |
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| Method: |
| 1. |
Place coconut purée, milk and sugar into a pot over medium heat and stir until the sugar is disolved. |
| 2. |
In a small bowl, combine cornstarch and water until the cornstarch has been fully dissolved. |
| 3. |
Pour the corn starch mixture into the coconut cream mixture and stir consistently. |
| 4. |
Once the mixture starts to thicken, stir until the mixture becomes smooth. |
| 5. |
Remove from heat and pour into a 8×8 glass container. |
| 6. |
Let it cool completely before refrigerating. |
| 7. |
Let the haupia firm up, approximately 4 hours before serving cold. |
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